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Make an old classic that everyone will love for afternoon tea this weekend. It’s sweet on the lips and hips!

“My mum made this cake often when our orange trees had lots of fruit. It was a favourite with the workers on our farm, and she always made double the recipe so that there would be some left for us after school.” – Fay Cawthray (Nee Genn) from Miriam Vale/Bororen Branch, QLD

Ingredients

2 rounded tablespoons softened
butter
½ cup sugar
1 egg, beaten
zest and juice of 1 orange
1 cup self-raising flour
1 dessertspoon cornflour
milk, if needed
1 tablespoon extra sugar
SERVES 8

Method

Preheat oven to 180°C. Grease a round 20-cm cake tin and line the base with paper.

Cream butter and sugar, add egg and beat well. Add zest and juice of orange (mixture will curdle). Sift in the dry ingredients and mix well. If there’s not enough juice in the orange, a little milk may be added.

Pour into prepared tin and sprinkle with extra sugar. Bake for about 30 minutes, until cooked. This is great served sliced and buttered.

Recipe from the new “Country Women’s Association, Cakes” ($24.95, Penguin).

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